Ep.32: The British loved their eggs as much as they loved literature. Let’s make omelette Arnold Bennett!
- Prepare fish: Heat milk, a bay leaf, 2 cloves/black pepper and large slices of onions in a pan. Add salted haddock (or white fish) slices into the milk and cook fish for only 3 minutes at low heat. Drain the fish using a slotted spoon (set the milk aside for the sauce) and break the cooked fish up (put the fish on a plate and use a fork to break the fish up, just enough for the flakes to separate).
- Prepare the bechamel sauce: Melt butter and flour at a ratio of 1:1 in a pan to make white roux (make sure the flour doesn’t clump) and saute using a whisk. Pour milk from earlier into the roux slowly and stir until sauce is thick. Season with salt and pepper. Sauce should be thick, like cream.
- Make the omelette: Break 2 eggs, season with salt and pepper, beat. Melt butter in skillet, pour eggs in and stir.
- Place the fish on top of the eggs and cover with bechamel sauce.
- Top sauce with a generous amount of parmesan cheese.
- Bake for 10 minutes in a pre-heated oven at 210C.
- Once out of the oven, plate a slice of omelette and add parsley, parmesan cheese and a side of baby greens (like raw spinach).
From Wook’s Food Odyssey – Other episodes can be found here: https://www.youtube.com/playlist?list=PLMf7VY8La5RHu4Ky9UYRXe42shrtFxxPh
Gordon Ramsey’s version: https://www.gordonramsayrestaurants.com/news-and-press/savoy-grill-arnold-bennett-omelette-recipe/